Procedure

Heat the oil in a casserole dish over a medium heat. Add onion and cook until soft and starting to caramelise. Stir in the garlic, chillies and half the ginger. Cook for 1-2 mins, then add the curry powder, paprika, oregano, cardamom and stir, adding a splash of water if needed.
Stir in the peppers and cook for 2 mins. Add carrots and tom purée, tomatoes, thyme. Add the beans, then half-fill the can with water and add that too. Bring to the boil, reduce the heat and simmer for at least 10 mins until the vegetables are tender and the mixture has thickened.
Add the remaining ginger and season to taste. Serve with coriander.